Mini crostini with goat’s cheese & artichokes

Bite-sized pieces of crispy toast topped with cheese, artichokes and pesto make attractive canapés for a party or buffet spread

Prep:10 mins
Cook:10 mins

Easy

Nutrition per serving

kcal 88
fat 7g
saturates 2g
carbs 3g
sugars 1g
fibre 1g
protein 3g
salt 0.6g

Ingredients

4 slices of white or sourdough bread
a small log (125g) of goat's cheese (you won't use it all)
8 grilled artichoke hearts, from a jar
a small jar of pesto
½ packet of rocket leaf

Method

Cut the crusts off the bread. Cut diagonally in half, then cut each piece into 2 triangles. Press them into a mini muffin tin and brush with a little oil. Bake at 200C/180C fan/gas 6 for 7 mins or until golden. Leave to cool completely. Top each one with a piece of goat’s cheese, half an artichoke heart and 1 tsp pesto. Scatter over some rocket and serve.

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